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Healthy potato soup in a dutch oven on a farmhouse table

Healthy Potato Soup (with Bone Broth and Turkey Sausage)

This healthy potato soup features gut-healing bone broth, lean turkey sausage, and mineral-rich potatoes for a comforting meal the whole family will love.
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Prep Time 10 minutes
Cook Time 40 minutes
Course Soup
Cuisine American
Servings 4

Equipment

  • 1 Immersion blender
  • 1 Dutch oven
  • 1 wooden spoon

Ingredients
  

  • 2 tbs olive oil
  • 1 small yellow onion, diced
  • 1 bulb garlic, roasted (see note 1) or 3-4 cloves of garlic, minced and sauteed
  • 2 large carrots, diced
  • 1 ½ pounds yukon gold or russet potatoes, diced
  • 1 pound turkey sausage
  • 4-5 cups bone broth (see note 2)
  • 3 sprigs fresh thyme
  • ½ cup half and half or canned coconut milk
  • parmesan cheese for serving

Instructions
 

  • Add one tbs of olive oil to a Dutch oven. Brown the turkey sausage in the Dutch oven and break it up with a wooden spoon as it cooks until it is no longer pink, about 5-7 minutes. Remove the sausage with a slotted spoon and set aside.
  • Add the remaining one tablespoon of olive oil to the Dutch oven and add the onion and carrots. Sauté until the vegetables are fork-tender, about five minutes. If you want to sub minced garlic for the roasted garlic, add it now and saute until fragrant, about 1 minute. If using roasted garlic, squeeze the roasted garlic cloves into the vegetable mixture and stir to combine.
  • Add the bone broth, potatoes, and thyme to the pot, cover with a lid, and bring to a low simmer. Cook until the potatoes are tender, about 30 minutes.
  • When the vegetables are cooked through, remove the thyme and use an immersion blender to blend the veggies until the soup is smooth and thick. You can also ladle the soup into a standard blender, mash with a potato masher, or omit this step for a more rustic soup.
  • Return the sausage to the pot, add half-and-half or coconut milk, and simmer for another 5-10 minutes. Top each bowl of soup with Parmesan cheese.
  • Enjoy!

Notes

  1. To roast garlic, cut the top off of a bulb of garlic so the tops of the bulbs are exposed, but the paper still holds them together. Wrap in foil or place in a small oven-safe dish, then drizzle with two teaspoons of olive oil and bake at 425°F for 45 minutes. When the garlic cools, you will be able to squeeze the soft, roasted garlic bulbs into the soup easily.
  2. Check out our recipe for homemade bone broth for the most flavorful and nutrient-dense base for your healthy potato soup.
Keyword bone broth, healthy dinner, healthy potato soup